Healthy Parsnip Recipe

Creamy Parsnip Puree (AIP, lowFODMAP, Paleo)

WEBMar 6, 2018 · Instructions. Put parsnips, broth, coconut milk, and bay leaf in a medium to large saucepan. Cover and bring to simmer over medium …

Rating: 5/5(1)

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Healthy Parsnip Soup Recipe with Crispy Sage Low …

WEBNov 13, 2018 · Heat the ghee or oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the garlic and cook until golden brown and …

1. Heat the ghee or oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the garlic and cook until golden brown and fragrant, about 2 minutes. Remove and discard the cloves. Stir in the parsnips and potatoes. Cook for 10 to 12 minutes, or until the vegetables are tender and beginning to caramelize (don’t worry if they stick or form brown bits on the bottom of the pot).
2. Add the chopped sage, salt, broth and coconut milk. Bring to a simmer and cook for 30 to 40 minutes, until the potatoes are very soft and the liquid has reduced slightly.
3. Meanwhile, make the crispy sage: in a small saucepan heat a thin layer of olive oil over medium heat. Add the sage and cook until crispy, about 2 minutes. Remove to a towel-lined plate and reserve the scented oil for another use (or drizzle it over the soup at the end).
4. Using an immersion blender or a stand blender, blend half the soup, leaving some texture and chunks. Divide between 4 bowls and garnish with the crispy sage. The soup will keep for several days in an airtight container in the fridge.

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Healthy Mashed Parsnips recipe Running in a Skirt

WEBDec 6, 2017 · Instructions. Put the parsnips in a steamer basket and steam until tender. It should take 20-25 minutes. Once tender put the parsnips …

1. Put the parsnips in a steamer basket and steam until tender. It should take 20-25 minutes.
2. Once tender put the parsnips in a blender or food processor. Blend with the garlic, greek yogurt and enough milk to get the blender moving. Season with salt and pepper to taste.

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Curried Parsnip Soup Pinch Of Nom

WEBSep 20, 2017 · Keep half of one parsnip aside. Chop the rest of the parsnips into 1 inch pieces. Add to a saucepan with the diced potato, …

1. Keep half of one parsnip aside. Chop the rest of the parsnips into 1 inch pieces. Add to a saucepan with the diced potato, onion, garlic, curry powder and stock pot. Stir in the boiling water and simmer for 10 minutes.
2. Chop the half parsnip you put aside, into 0.5cm dice. Add to an air fryer with some low calorie cooking spray and cook for 10 minutes until crisp.
3. After 10 minutes, finely chop the leafy part of the fresh coriander and add half to the sauce pan. Simmer for a further 10 minutes.
4. Blitz the soup until thick and creamy - you may need to add some extra boiling water if it is too thick. Add the remaining coriander leaves and blitz for a further few seconds.

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